Fish and chip tacos with pea guacamole recipe | delicious. magazine

Ingredients

• For the matchstick chips
• 2 large maris piper potatoes, peeled and cut into matchsticks
• Olive oil for frying and drizzling
• For the quick-pickled red onions
• 1 red onion, sliced into thin half-moons
• 2 tbsp red wine vinegar
• 1 tsp sugar
• For the pea guacamole
• 150g fresh peas, blanched (or use defrosted frozen peas)
• 2 ripe avocados, flesh roughly chopped
• 1 garlic clove, crushed
• 1 lime, plus extra wedges to serve
• Bunch fresh coriander, leaves picked
• Splash olive oil
• For the fish tacos
• 4 tbsp plain flour
• 2 tsp taco seasoning (we used Luchito brand)
• 4 x 150g skinless haddock fillets, pin-boned, each fillet cut into 4 chunky strips
• 4 corn tortillas
• 4 tbsp mayonnaise
• 1 tsp chipotle chilli paste